- 2 days ago
Girl Meets Farm - Season 15 Episode 12 -
Party Bites for Any Night!
Party Bites for Any Night!
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😹
FunTranscript
00:00It's time to get out the stretchy pants.
00:02Tender brisket meatballs coated in sweet barbecue sauce.
00:05These are baller.
00:06Pizza, wait for it, latkes.
00:09Smells like pizza, smells like potatoes.
00:12My nose is a little confused, but I like it.
00:14Carvy Caesar salad loaded with deep fried garlic nuts.
00:18This is a bowl of happiness right here.
00:21And for dessert, my strawberry sprinkles troffoli,
00:24sticky bite-sized balls of donut hole deliciousness.
00:27Nothing says party like a bunch of sweet balls.
00:30L'chaim, let's eat.
00:36I'm making some of my favorite party noshes for dinner
00:39because a party supper is the best supper.
00:42For something sweet, I'm making my take
00:45on a Neapolitan stroffoli,
00:47which is a bunch of deep fried little donut balls
00:51coated in a sweet sticky glaze.
00:53They're sort of like inside out sufganiyot
00:56and they get swished together into a wreath shape
00:59and finished with sprinkles.
01:01I'm starting on my donut dough with a quarter cup
01:03of melted unsalted butter.
01:05I'll add two thirds of a cup of sugar
01:08and then mix this together in a stand mixer.
01:13I'll add three egg yolks,
01:14which will provide incredible richness to this dough.
01:17Troffoli is an Italian dessert
01:20that is traditionally eaten around Christmas time.
01:22And it consists of a bunch of little balls of fried dough
01:26stuck together in a wreath shape with a honey syrup.
01:30But I figured in kind of a nod to sufganiyot,
01:34which are Hanukkah donuts that are filled with jam,
01:37I would use jam in place with the honey
01:39and make it so that the jam is on the outside of the donuts.
01:43It is a true interfaith dessert.
01:45A couple of tablespoons of vanilla extract,
01:47three quarters of a cup of sour cream,
01:49which makes for a super tender, moist crumb.
01:53The more fat you can pile into a cake donut dough,
01:56the better it is.
01:58And also, I always have sour cream around.
02:00And then the zest of half the lemon,
02:02between the tanginess of the sour cream
02:03and the lemon and the vanilla,
02:05you get some of that old-fashioned cake donut flavor.
02:11This is super smooth and combined.
02:13I'll add my dry ingredients now,
02:14right on top of the wet ingredients.
02:15Two cups of cake flour along with one cup of all-purpose flour
02:20is the perfect combination to get a tender, light crumb.
02:24If you were to use all all-purpose flour,
02:26it would be a little bit too heavy.
02:28And if you were to use all cake flour,
02:30it would be a little bit too sandy.
02:31So I think a combination is really nice.
02:34Two teaspoons of baking powder
02:35will help these puff up in the fryer.
02:38A teaspoon of kosher salt.
02:39And then four tablespoons of finely ground,
02:42freeze-dried strawberries,
02:43which will get amplified by the strawberry jam that coats these.
02:47This is not traditional of a stroffoli,
02:49but it tastes good and it's really fun.
02:52I love this natural pink color.
02:54I'll give these dry ingredients a whisk
02:56before incorporating them with the rest of the batter,
02:58just so that they can all get evenly distributed.
03:01Okay.
03:02I'll get this back into my stand mixer
03:04and then mix until it's just combined into a dough.
03:12Now comes the fun part,
03:14rolling this dough into a zillion little teeny tiny balls.
03:19I'll pat this out into a square,
03:21about three quarters of an inch thick,
03:23and then use my bench scraper
03:25to cut three quarter of an inch strips.
03:28And then I'll cut little nubbins from there.
03:30So I'm essentially just making three quarter of an inch cubes
03:32all the way around, and I just like cutting them all at first
03:35as opposed to pinching off little bits and rolling.
03:37So you can kind of get a uniform size.
03:40It just makes dividing this up easy.
03:42This is what I, like, turn the TV on and watch ice skating
03:45because it's just gonna get more tedious.
03:48So I have all these little squares.
03:50I'll roll them all into balls,
03:53like little marbles, just like that.
03:56This is a perfect dessert for a party
03:58because it looks as festive as it tastes.
04:02They're easy to eat with one hand.
04:04You don't have to sit down with a plate
04:06and a fork and a knife and commit to it.
04:09You could just pluck off a ball and pop it in your mouth.
04:12It's sort of like eating monkey bread.
04:14I'll tell you, I'm having a ball with these balls.
04:16I'm ready to fry.
04:18I've got a few inches of neutral oil
04:20heating in my pot here to 350 degrees,
04:22and I'll fry these in batches.
04:24It's safest to lower them in using a slotted spoon
04:28or a spider like this rather than dropping them in
04:31because you don't want oil to splatter up at you.
04:33I'll lower these in.
04:35And these are so small,
04:36they just take about a minute and a half to fry.
04:39I'll fry them until they're golden all over.
04:41I'll keep a close eye on my thermometer
04:43to make sure that the temperature doesn't drop too much.
04:46And you can adjust the knobs on your stove if you need to
04:49because sometimes when you put the dough in,
04:51the temperature of the oil will drop a little bit.
04:54That's normal, that's okay.
04:55Just increase the temperature a bit on the stove.
04:57They're starting to float.
04:59These are getting some gorgeous brown color.
05:01I'll place these onto a wire rack so that they can cool.
05:04They're just like a miniature, old-fashioned doughnut.
05:07All right, I'll keep on frying
05:08and then get going on the jam sauce.
05:10Oh, these look so cute and good.
05:13This is the glue that holds the balls together.
05:15It's dead simple,
05:16just equal parts strawberry jam and sugar.
05:19This is seedless.
05:21And a squeeze of lemon juice to brighten everything up.
05:25I'll mix this around and cook it until it's hot
05:27and the sugar has melted.
05:29And I'm using strawberry because I wanted a reason
05:31to wear this strawberry sweater.
05:33I also just really like strawberries.
05:37You could honestly use any jam here.
05:39Mm-mm-mm, smells so good.
05:42Okay, the syrup is ready to receive the balls.
05:45I'll pile them in and get them totally coated.
05:47Ah!
05:49Get back in there.
05:50I'll toss these to coat them fully.
05:53This is definitely the type of dish
05:55that you want to serve the day that you make it.
05:57I'll grab my serving plate.
05:59I also have a glass,
06:00which will help me make that wreath shape.
06:02I'll spritz the glass with a little cooking spray
06:05so it doesn't stick.
06:07Put it in the middle and then pile them on.
06:09Oh, my gosh. Balls are everywhere.
06:15And then pile on the rest.
06:21It's about to get jollier.
06:25I'll remove the glass.
06:28Per tradition, you've got to sprinkle on nonpareils.
06:31So fun.
06:34This one's sticking out weirdly.
06:36I think I should just take care of it.
06:39Mmm, mmm.
06:42My mouth is so happy.
06:44It's so sweet and buttery and cakey.
06:47Nothing says party like a bunch of sweet balls.
06:58Since one ball-shaped food at the party dinner
07:00is simply not enough,
07:02I am making my brisket meatballs.
07:04They are tender morsels of fatty rich meat
07:08slathered in a sweet barbecue sauce
07:10that makes your taste buds bounce.
07:12I'm starting with 1 1⁄2 pounds of ground brisket,
07:15which is quite a bit fattier
07:16than your typical ground beef,
07:18so you get more richness
07:19and melt-in-your-mouth texture.
07:22I'll season it with 1 1⁄2 teaspoons of kosher salt.
07:25I'll sprinkle in a little onion powder,
07:28that slightly sweet flavor.
07:30Some chopped scallions.
07:31They lend that delicate onion flavor
07:33as well as some really pretty pops of green.
07:35Some fresh thyme leaves for those earthy, herby notes.
07:40A bunch of black pepper.
07:42It's looking pretty already.
07:43I'll bind these together with a couple of eggs.
07:47And 3⁄4 of a cup of breadcrumbs,
07:49which will allow these balls to hold nice moisture
07:52and have that great tender texture.
07:54A 1⁄4 cup of ketchup,
07:55inspired by the age-old Jewish tradition
07:58of slathering brisket in ketchup.
08:01A tablespoon of Dijon, that great, bright, zingy flavor.
08:04And then a teaspoon of Worcestershire sauce
08:06brings everything together with its savory notes.
08:09Ah, it smells really good, especially the ketchup.
08:12I'll mix this up, and just like any meatball,
08:14I don't want to overmix it.
08:16There is so much flavor in these meatballs.
08:20I'll roll this into balls.
08:21The donut balls were just a warm-up.
08:24Just about the size of golf balls.
08:25I'll get this onto my baking pan, keep on rolling,
08:28and then bake at 400 degrees for 12 to 14 minutes
08:31until they're golden all over.
08:33And in that time, I'll make my sauce.
08:42This sauce is darkly sweet from molasses
08:44and zippy and fun thanks to my one true love,
08:47next to mayonnaise, and Nick, ketchup.
08:51I'll start with a cup of it right in my braiser.
08:54I love it so much.
08:56Nick hates ketchup, but he likes barbecue sauce,
09:00so just don't tell him that there's ketchup
09:02in barbecue sauce.
09:03Two tablespoons of molasses.
09:07It's a nice, dark contrast to the bright ketchup.
09:09Half a cup of brown sugar, which will caramelize
09:12and allow the sauce to glaze the meatballs so beautifully.
09:15Half a cup of apple cider vinegar.
09:17You gotta have something acidic
09:19to balance out all this sweetness.
09:20Tablespoon of Dijon, a tablespoon of Worcestershire.
09:25So a lot of the same ingredients
09:26that are in the meatballs as well.
09:28A little bit of hot sauce,
09:29and this can really just be to taste.
09:31I like a little bit of heat,
09:32but mostly I like the sweetness to shine through
09:35as the central mood of these meatballs.
09:38That is what I remember about the briskets
09:39growing up that I had.
09:41They were always super-duper sweet
09:43in a really delicious way.
09:45A couple of good pinches of kosher salt
09:47and half a teaspoon each of garlic and onion powder.
09:49This sauce will be super smooth.
09:51There won't be any chunks of chopped onion.
09:53I'll just whisk this together
09:54and simmer it for a couple of minutes until it's thick.
09:57Meatballs are such an ideal party food,
09:59not just because they're delicious
10:00and everybody loves them and they're easy to eat,
10:03but also because they're so easy to prep.
10:05You can make them fully in advance,
10:07keep them in the freezer,
10:08and then the day of the party,
10:10just dump them into a slow cooker from frozen
10:13along with the sauce and allow them to heat up.
10:16I did that for both Bernie and Ira's birthday parties this year.
10:19It makes the day of the party so easy.
10:22You have more time to do your hair
10:23and get the perfect outfit on.
10:25Sauce looks great.
10:26Let me get the balls.
10:28Those look good.
10:30They smell so meaty.
10:31I'll pile these right into the sauce.
10:36So bouncy.
10:40I'll fold these all together
10:43and simmer just for another couple of minutes
10:45that that sauce can caramelize
10:47and really glaze these balls.
10:49This is the smell of a good party.
10:51Those are some shiny balls.
10:53The last thing they need is a sprinkle of scallions.
10:57So pretty.
10:58This smell is calling my name.
11:00I've got fun toothpicks.
11:03Ding.
11:05Oh, how good does that look?
11:06The perfect big party bite.
11:10Mm.
11:11Dang, those truly just melt in your mouth.
11:18These are so awesome.
11:19I love tasting the thyme in there.
11:21It's so cozy.
11:24These are baller.
11:25I love tasting the thyme in there.
11:26I love tasting the thyme in there.
11:28All right, I love tasting the thyme in there.
11:30Let's go.
11:31Let's go.
11:32I love tasting the thyme in there.
11:33Yeah.
11:33Let's go.
11:34Let's go.
11:34For a scrumptious bite that combines two fun party foods,
11:37I am making pizza...
11:39Wait for it...
11:40Lucky's!
11:41They are classic, crispy, golden brown potato pancakes
11:44They are classic crispy golden brown potato pancakes
11:48topped with tomato sauce, fresh mutts,
11:50and dollops of herby pesto.
11:52They are so addictively good.
11:54I've already got my potatoes, garlic, and onion
11:57shredded into my cheesecloth,
11:59and I'm doing a super crucial step for potato pancakes,
12:03which is that I've tossed everything in salt
12:05and allowed them to drain to get rid of any excess moisture.
12:09And now I'm just squeezing as much moisture as I can
12:12out of the potato, and this is gonna ultimately make
12:15for a perfectly crispy latke.
12:17Don't skimp on this step.
12:19I'll pour all this water out of the bowl,
12:22and then what's left here is this fun layer of potato starch.
12:28I'm gonna leave it in the bowl because when that gets incorporated
12:31in with the potato pancake mixture,
12:33it actually helps the crispiness.
12:35I'll dump in the potatoes.
12:37I'll squeeze in some lemon juice,
12:39which will add some nice brightness.
12:41as well as help prevent the potatoes from oxidizing.
12:45Four whole eggs to bind these together.
12:47I know some people who only use egg whites in their latkes
12:50to make them even crispier,
12:52but I kind of like a little bit of richness from the yolk.
12:55My ideal latke is still a little bit soft and creamy on the inside.
12:59Two-thirds of a cup of panko breadcrumbs
13:01gives some nice structure and helps bind everything together.
13:04Black pepper.
13:06And then because I'm pizza-fying these latkes,
13:10I'll add in some pizza seasoning, dried oregano, and crushed red pepper.
13:15I love these too, sprinkled on top of my pizza.
13:17I'll stir these around to thoroughly combine.
13:20Growing up, we usually used the box mix to make latkes.
13:24I was never that wild about them.
13:26And it wasn't until I tasted my ex-boyfriend's dad's recipe in college
13:31that I realized what a latke could taste like at the height of its potential.
13:37These things were hockey pucks that were golden and so crispy on the outside.
13:42They had this shell.
13:43And then on the inside, they were soft and creamy.
13:47They were so good.
13:48They just totally raised the bar for a latke in my mind.
13:52And a few years ago, I was looking for things to do with leftover latkes
13:56because I made so many of them.
13:57I started reheating them in the oven with pizza toppings on top,
14:00and they were so good.
14:02This is combined.
14:03This mixture looks great.
14:04I'll get my ice cream scoop and portion out heaping mounds
14:08into a quarter inch of oil that I have preheating on medium-high,
14:11pressing down gently to compact them.
14:13I'll drop in a few more.
14:18I'll fry these for a few minutes per side until they're deeply golden and so crispy.
14:25I'll address the elephant in the room, which is to say that I pronounce it latke.
14:31If you're from Chicago or parts of Boston, you're probably nodding your head saying like,
14:37yeah, of course, latkes.
14:39If you're from anywhere else in the country, you're probably like,
14:41what the heck are you even talking about?
14:43Because it's a latke.
14:45But listen, tomato, tomato, this is how I say it.
14:49I'm very sorry.
14:50Not sorry.
14:51They're all delicious no matter what.
14:54Let's just be friends.
14:56This one's ready to flip.
14:57I can see it's golden brown edges all around.
15:00That is a perfect golden brown surface of a latke.
15:04This one's ready too.
15:06All right.
15:07Flip this last one.
15:08Oh, yeah.
15:09So golden.
15:10That's the gold standard.
15:12No pun intended.
15:13I'll get these out of the fryer now.
15:15And I'll transfer them to a wire rack, which allows them to stay crispy on the bottom.
15:19While they're still hot, I'll sprinkle with a little more salt.
15:21And then fry up a few more batches and be ready to pizza-fy.
15:25Pizza time!
15:29You can top these however you want.
15:31The options are endless.
15:33I'm going classic with red sauce.
15:36And I'm not going all the way to the edge because I want to still have a lot of those crispy edges.
15:41As is the essence of a good latke.
15:44These will be like cute handheld pizzas.
15:47And mozzarella.
15:49I love fresh mozzarella.
15:51The way that it just drapes itself over the latke is going to be so nice.
15:55This will get so melty with the crispiness of the latke.
15:59It's going to be heaven.
16:02I'll get these into the oven at 450 degrees for about seven minutes until the cheese is melty and splotchy.
16:08I'm dreaming of cheese pulls already.
16:13Smells like pizza.
16:15Smells like potatoes.
16:17My nose is a little confused, but I like it.
16:20Ooh!
16:23They're so melty.
16:25And I'm loving the splotches.
16:27I'll finish with some dollops of pesto.
16:30Packed with flavor.
16:31So herby and fresh.
16:36Crushed red pepper.
16:40Loads of Parmesan.
16:41Which not only adds that umami Parmesan flavor,
16:44it also seasons the mozzarella, which is so important since the mozzarella is so mild.
16:49And lastly, some torn fresh basil.
16:51I am loving the colors of these.
16:53Oh, it smells so good.
16:55Okay, I'm diving in.
16:57Here I go.
17:03Mmm.
17:05It's melty.
17:06It's herpy from that pesto.
17:08It's crispy and salty.
17:10This is potato pizza perfection.
17:25To round out our nosh party, I'm sneaking in a pile of greens, but I'm balancing them out with savory donuts.
17:31I'm making a Caesar salad, but instead of typical croutons, I'm frying up pizza dough and dressing it up like a garlic knot.
17:40So you've got crunchy greens, creamy dressing, and the doughiest, butteriest, most garlicky nuggets of your life.
17:47Because why not?
17:49Also because once I get my oil going, I like to fry a lot of stuff.
17:54I really get as much bang for my buck.
17:56All right, I'm starting with a pound of pizza dough here.
17:59And I'm just chopping it into little nuggets that'll fry up into croutons.
18:03You can use any pizza dough, store-bought, homemade.
18:06Go to your local pizza parlor and buy a ball of it.
18:09So satisfying.
18:10They're like little pillows.
18:12My oil is hot.
18:13I've got a couple of inches of neutral oil here, heating to 350 degrees.
18:17And I'll lower a batch of these guys in.
18:21They immediately flow to the top.
18:25And I'll fry these just until they're golden all over.
18:28It'll just take about a minute or two.
18:30I always used to get garlic knots from my favorite little pizza place in New York when I was in college.
18:36So much garlic breath, but so worth it.
18:39And they would just soak up all the booze that I would have later that night.
18:43Honestly, why toast or crouton when you can deep fry a crouton?
18:46These are lightly golden.
18:48They look awesome already.
18:50I'll get them out of the fryer.
18:52I'll fry up another batch and then get going on my garlic butter.
18:57To turn these nuggets into a legit garlic knot situation, they've got to get drenched in garlic and butter and oil.
19:04Start with my butter right into my saucepan and combine it with some olive oil.
19:08I love a butter-oil combination because you get both flavors and oil helps to coat everything.
19:15Whereas sometimes I feel like the butter just soaks right in.
19:18I'll add loads of garlic and some crushed red pepper.
19:21I'll sizzle this for just a minute or two to allow the garlic to cook.
19:24And the butter and the oil just get infused with the garlic and the crushed red pepper.
19:29Smells really good.
19:30I'll drizzle this all over.
19:32Yeah, I love seeing the big pieces of garlic.
19:35And pile in the Parmesan.
19:37It's got to be the powdery stuff so that it sticks both to the nuggets and to your hands when you touch them.
19:43Some parsley.
19:44A little salt.
19:46I'll toss these all together.
19:48This is a bowl of happiness right here.
19:51Okay, I'll grab the greens.
19:53I've got a bowl of crisp romaine and my go-to Caesar dressing, but store-bought will work too.
19:58I like a heavily-dressed Caesar salad.
20:01Loads of Parmesan and lots of black pepper.
20:08I'll toss this so the greens are thoroughly coated in the dressing.
20:11I'll toss in some of the garlic nuggets and then leave some to go on top so you can see them.
20:18Oh, yeah.
20:19This is a pretty color palette right here.
20:21The rest of the nugs.
20:24It's like half greens, half croutons.
20:28I'm gonna find a good one.
20:29Oh, yeah, baby.
20:34Mmm.
20:35The contrast between the cooling, refreshing greens and the hot, garlicky knot makes for a perfect bite of food.
20:43Zoinks.
20:44This is good.
20:45Let's eat.
20:51Mmmmm!
20:55That's a little scary!
21:00Mmmmm!
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